PENGARUH FORMULASI DAN ASAL BIJI KAKAO FERMENTASI TERHADAP MUTU DAN CITARASA DARK CHOCOLATE. (Effect of Formulation and Fermented Cocoa Beans Origin to Dark chocolate’s Quality and Flavour)

Ramlah, Sitti; Yumas, Medan

doi:10.33104/jihp.v12i1.2806

Cited by 5 publications

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“…Clumps due to uneven mixing of materials are the cause of texture defects. According to Ramlah and Yumas [24], a good texture is obtained from good mixing. Tempering also affects the texture of chocolate products and softness when eaten.…”

Section: Flavor Defectmentioning

confidence: 99%

Continuous Quality Improvement by Statistical Process Control Implementation in Cocoa Agroindustry

Sucipto

Ariani

Wulandari

2022

IOP Conf. Ser.: Earth Environ. Sci.

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Downstream sector development for agricultural commodities will encourage agroindustry, increase added value and farmers' income. The development of small-medium cocoa agroindustry is one of the downstream sector development strategies for cocoa. Product quality is one of the problems affecting the performance of cocoa-based agroindustry. Chocolate products face obstacles to meet the quality. Besides, consumers want organoleptic tests related to aroma and flavor as an additional requirement. Statistical Quality Control (SQC) is a method that could maintain production quality at a minimum cost level and achieve efficiency. SQC can see the defect in the production and trend of increasing or decreasing to make improvements. This study aims to analyse the quality of cocoa products with the application of SQC as a continuous improvement strategy. The research method uses a case study. The research phase includes observations, interviews, documentation, measurements, and literature studies. Implementing SQC used check sheets, histograms, Pareto diagrams, and cause-and-effect diagrams related to the product of chocolate by sensory evaluation. Control is carried out in the conching and tempering. Based on a simple SQC, the small-medium cocoa agroindustry can obtain alternative production improvements to increase the final product quality.

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Section: Flavor Defectmentioning

confidence: 99%

Continuous Quality Improvement by Statistical Process Control Implementation in Cocoa Agroindustry

Sucipto

Ariani

Wulandari

2022

IOP Conf. Ser.: Earth Environ. Sci.

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“…The results of another study said that the formulation and fermented cocoa beans in the cocoa region of origin in South Sulawesi, West Sulawesi, and Central Sulawesi affect the quality and taste of dark chocolate, one of which is the content of free fatty acids, showing free fatty acid levels ranging from 1.34% -1.51% [32]. Although there is no Free Fatty Acids content standard for dark chocolate products, if it is based on the tolerance standard of free fatty acid content in cocoa fat in accordance with Standard Nasional Indonesia SNI 3748:2009 [33], the maximum free fatty acid content of 1.75% [32]. Dark chocolate cocoa products from fermented cocoa beans from central Sulawesi have the highest Free Fatty Acids levels [32].…”

mentioning

confidence: 99%

“…Although there is no Free Fatty Acids content standard for dark chocolate products, if it is based on the tolerance standard of free fatty acid content in cocoa fat in accordance with Standard Nasional Indonesia SNI 3748:2009 [33], the maximum free fatty acid content of 1.75% [32]. Dark chocolate cocoa products from fermented cocoa beans from central Sulawesi have the highest Free Fatty Acids levels [32]. This is thought to be because the cocoa beans used contain higher moisture content and mushroom levels than fermented cocoa beans from South Sulawesi and West Sulawesi [32].…”

mentioning

confidence: 99%

“…Dark chocolate cocoa products from fermented cocoa beans from central Sulawesi have the highest Free Fatty Acids levels [32]. This is thought to be because the cocoa beans used contain higher moisture content and mushroom levels than fermented cocoa beans from South Sulawesi and West Sulawesi [32]. The dark chocolate produced contains high fat but is relatively not easily rancid because it also contains polyphenols 1.41 -6.12%, which function as antioxidants to prevent rancidity [32].…”

mentioning

confidence: 99%

“…This is thought to be because the cocoa beans used contain higher moisture content and mushroom levels than fermented cocoa beans from South Sulawesi and West Sulawesi [32]. The dark chocolate produced contains high fat but is relatively not easily rancid because it also contains polyphenols 1.41 -6.12%, which function as antioxidants to prevent rancidity [32]. Another report about the processing of unfermented cocoa beans in the manufacture of cocoa powder and cocoa paste with 5% added sucrose showed that the results of the free fatty acid analysis in the resulting functional food did not have a noticeable difference but showed that the free fatty acid content of cocoa powder was 1.52 higher than cocoa paste with a value of 1.02 [34], the process of oxidation and hydrolysis of enzymes during storage and processing causes the formation of free fatty acids [35].…”

mentioning

confidence: 99%

See 2 more Smart Citations

An overview: the effect of fermentation and roasting methods on cocoa quality

Awaliyah,

Langkong,

Syarifuddin

2023

IOP Conf. Ser.: Earth Environ. Sci.

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Cocoa is Indonesia’s most important commodity and one that can contribute to economic development but has a problem, which is the low quality of cocoa produced. Differences in cocoa type, roasting and fermentation affect the quality content of cocoa such as antioxidants, free fatty acid and the fat profile of cocoa. Of the different methods of cocoa bean processing that affect the changes in antioxidant compounds are fermentation and roasting. Fermentation is best with 6 days in producing the aroma flavor of cocoa precursors and bulk cocoa type with an optimal time of 5-7 and fine cocoa type with an optimal time of 3-4 days. Superheated steam method slows down the rate of decline in antioxidant content, this condition is different from the conventional roasting method commonly used because it removes a lot of cocoa antioxidant content and accelerates the decline in antioxidant activity. Non-fermentation treatment results in low free fatty acid values while fermentation treatment can increase free fatty acid content but can be controlled by the addition of alkalization. on the fat profile geographical location such as differences in country of origin affects the content of fatty acid composition but fermentation and roasting processes has no significant effect on the fatty acid composition of cocoa.

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The Effect Of Adding Hydrogenated Coconut Oil And The Time Of Adding Cocoa Powder On The Physical And Organoleptic Chocolate Bar

Adha Azzahra Sonda,

Langkong,

Dirpan

2024

BIO Web Conf.

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Chocolate bars are one of the processed cocoa products that are much loved by Indonesians. The main ingredient used to manufacture chocolate bars is cocoa butter. However, the relatively high price of cocoa butter causes chocolate bar production costs to be high. Hydrogenated coconut oil as an alternative to reduce the use of cocoa butter was investigated to reduce production costs. On the other hand, aroma can be reduced due to the conching process where during the conching process some volatile compounds evaporate. Therefore, it will be compared between the addition of cocoa powder at the beginning and at the end of the conching process which can give the sharpest aroma to the final chocolate bar product. The result showed that the addition of hydrogenated coconut oil at the level of 50% of the total use of cocoa butter gave the best physical properties of chocolate bar which resulted in a higher melting point with less fat blooming. The organoleptic results showed a significant difference between the controls, the time of adding cocoa powder at the beginning and at the end, where adding cocoa powder at the beginning gave a higher value for the parameters of taste and texture, but less value for the parameters of color and aroma.

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PENGARUH FORMULASI DAN ASAL BIJI KAKAO FERMENTASI TERHADAP MUTU DAN CITARASA DARK CHOCOLATE. (Effect of Formulation and Fermented Cocoa Beans Origin to Dark chocolate’s Quality and Flavour)

Cited by 5 publications

References 0 publications

Continuous Quality Improvement by Statistical Process Control Implementation in Cocoa Agroindustry

Continuous Quality Improvement by Statistical Process Control Implementation in Cocoa Agroindustry

An overview: the effect of fermentation and roasting methods on cocoa quality

The Effect Of Adding Hydrogenated Coconut Oil And The Time Of Adding Cocoa Powder On The Physical And Organoleptic Chocolate Bar

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